- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES STORING PERSONAL FOOD AND DRINKS (OPEN DRINKS) ON PREP TABLES AND INSIDE 3-DOOR VICTORY COOLER WHILE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ESTABLISHMENT FREEZER AND OUTSIDE STORAGE FREEZERS.2) CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ESTABLISHMENT FREEZER AND OUTSIDE STORAGE FREEZERS.2) CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Outdoor storage
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ESTABLISHMENT FREEZER AND OUTSIDE STORAGE FREEZERS.2) CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE STORAGE UNIT.
Location: Outdoor storage
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN HOOD SYSTEM INTERIOR.
Location: Kitchen
- Ventilation provided (corrected)
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Restroom
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS AND MATS AND ALL KITCHEN FLOORS (ESPECIALLY UNDERNEATH, IN BETWEEN AND BEHIND ALL EQUIPMENT.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS AND MATS AND ALL KITCHEN FLOORS (ESPECIALLY UNDERNEATH, IN BETWEEN AND BEHIND ALL EQUIPMENT.
Location: Walk-in cooler
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR THERMOMETERS FOR KITCHEN AND OUTSIDE STORAGE UNIT COOLER AND FREEZER UNITS WHERE MISSING.
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR THERMOMETERS FOR KITCHEN AND OUTSIDE STORAGE UNIT COOLER AND FREEZER UNITS WHERE MISSING.
Location: Outdoor storage
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: IN PROGRESS: MANAGEMENT STATED THAT PART HAS BEEN ORDERED TO REPAIR COLD-TOP UNIT.COLD-TOP UNIT POOLING AT INTERIOR--REPAIR ALL LEAKS. DO NOT STORE FOOD AT INTERIOR OF COOLER UNTIL REPAIRS ARE COMPLETED.STORE FOODS IN ALTERNATE REFRIGERATION UNITS THAT IS MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR MOP SINK SO THAT SINK IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAGS OF FLOUR STORED ON FLOOR; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE MISSING FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND AT HOOD SYSTEM.
Location: Kitchen
- Covered trash can in womens restroom (corrected)
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
|
08/12/2014 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEES STORING PERSONAL FOOD AND DRINKS (OPEN DRINKS) ON PREP TABLES AND INSIDE 3-DOOR VICTORY COOLER WHILE PREPPING FOOD--DISCONTINUE THIS BEHAVIOR.ALL EMPLOYEE DRINKS MUST BE COVERED WITH LID AND CONTAIN A STRAW.
Location: Kitchen
Equipment: Prep table
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ESTABLISHMENT FREEZER AND OUTSIDE STORAGE FREEZERS.2) CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ESTABLISHMENT FREEZER AND OUTSIDE STORAGE FREEZERS.2) CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Outdoor storage
Equipment: ---------------- Freezers ---------------
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) DEFROST, CLEAN AND SANITIZE ESTABLISHMENT FREEZER AND OUTSIDE STORAGE FREEZERS.2) CLEAN AND SANITIZE ALL KITCHEN REFRIGERATION UNITS (INTERIOR AND EXTERIOR SURFACES).
Location: Kitchen
Equipment: ----------------- Coolers ----------------
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Location: Kitchen
Equipment: Can opener
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: IN-PLACE SANITIZER FOR QUAT BELOW 200 PPM; MAINTAIN AT 200 PPM AND CHANGE AT LEAST EVERY 2 HOURS.
Location: Kitchen
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: KEEP ALL SINGLE-SERVICE USE ITEMS STORED OFF FLOOR AT LEAST 6 INCHES AT OUTSIDE STORAGE UNIT.
Location: Outdoor storage
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE LIGHTS WHERE OUT AT KITCHEN HOOD SYSTEM INTERIOR.
Location: Kitchen
- Ventilation provided
Insufficient capacity and/or no mechanical ventilation provided.
Correction: Mechanical ventilation shall be provided in accordance with the requirements of the Indiana fire and building services.
Comments: HAVE KITCHEN FIRE SUPPRESSION SYSTEM UPDATED, SERVICED AND RE-TAGGED PROPERLY BY A PROFESSIONAL SERVICE PROVIDER.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Location: Restroom
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS AND MATS AND ALL KITCHEN FLOORS (ESPECIALLY UNDERNEATH, IN BETWEEN AND BEHIND ALL EQUIPMENT.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF WALK-IN-COOLER FLOORS AND MATS AND ALL KITCHEN FLOORS (ESPECIALLY UNDERNEATH, IN BETWEEN AND BEHIND ALL EQUIPMENT.
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR THERMOMETERS FOR KITCHEN AND OUTSIDE STORAGE UNIT COOLER AND FREEZER UNITS WHERE MISSING.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: PROVIDE INTERIOR THERMOMETERS FOR KITCHEN AND OUTSIDE STORAGE UNIT COOLER AND FREEZER UNITS WHERE MISSING.
Location: Outdoor storage
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: COLD-TOP UNIT POOLING AT INTERIOR--REPAIR ALL LEAKS. DO NOT STORE FOOD AT INTERIOR OF COOLER UNTIL REPAIRS ARE COMPLETED.STORE FOODS IN ALTERNATE REFRIGERATION UNITS THAT IS MAINTAINED AT 41 F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: SEAL AND/OR ANCHOR MOP SINK SO THAT SINK IS NOT MOVABLE.
Location: Kitchen
Equipment: Mop sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BAGS OF FLOUR STORED ON FLOOR; KEEP ALL FOOD STORED OFF FLOOR AT LEAST 6 INCHES.
Location: Kitchen
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: PROVIDE LIGHT GUARD SHIELDS WHERE MISSING FOR EXPOSED LIGHT BULBS AT KITCHEN CEILING AND AT HOOD SYSTEM.
Location: Kitchen
- Covered trash can in womens restroom
No covered trash can for womens restroom.
Correction: Provide a covered trash can.
Location: Restroom
|
08/04/2014 | Routine |
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Hire licensed plumber to re-plumb new 3 bay, hand sink, and grease trap.RECHECK 2/28/14: Plumber due out on 3/3/14 to re-plumb.
Location: Kitchen
Equipment: 3-bay
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Hire licensed plumber to re-plumb new 3 bay, hand sink, and grease trap.RECHECK 2/28/14: Plumber due out on 3/3/14 to re-plumb.
Location: Kitchen
Equipment: Hand sink
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide knob for 2nd burner of two ring.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal exhaust hood to wall with fire resistant caulk.RECHECK 2/28/14: Owner states hood subcontractor is to be here next week to do this and perform fire suppression testing.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean all freezer and refrigerator gaskets throughout establishment
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean all freezer and refrigerator gaskets throughout establishment
Location: Outdoor storage
- Inadequate drainboard space
Inadequate drainboard space.
Correction: Provide adequate drainboard space for manual and/or mechanical warewash areas.
Comments: Replace existing 3 bay unit with one that provides sloped drainboards on both sides. RECHECK 2/28/14: Owner has new 3 bay unit with drainboards on site. Plumber due out to install it on Monday 3/3/14.
Location: Kitchen
Equipment: 3-bay
- Grease trap/location
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: Have licensed plumber re-install grease trap in a place where it is easily accessible to monitor and clean.RECHECK 2/28/14: Plumber due out on 3/3/14 to re-install and re-plumb.
Location: Kitchen
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Install self closing device for restroom door.
Location: Restroom
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Plastic tub used as scoop for flour; please provide handled scoop instead to minimize contact.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: Air conditioner condensate cannot drain into food, warewashing, or hand sinks. (Mop sink or outside OK). Have licensed plumber re-direct AC condensate to approved disposal point. RECHECK 2/28/14: Plumber due out oin 3/3/14 to re-plumb.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: RECHECK 2/28/14: DISCONTINUE RE-USING PLASTIC BAGS EVEN IF WASHED, THEY ARE DESIGNED FOR SINGLE USE ONLY.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Have fire suppression system tested and tagged. MUST BE DONE IN ONE WEEK. Call Courtney Gordon with fire department at 327-6097 to request inspection.RECHECK 2/28/14: SEE NOTES FOR MORE INFO ON ATTEMPTS TO MAKE THIS HAPPEN. FIRE CONTRACTOR HAS STATED TO ESTABLISHMENT OWNER THAT SUBCONTRACTOR WILL BE OUT NEXT WEEK (FIRST WEEK OF MARCH) TO SEAL HOOD TO WALL AND TEST UNIT. ****THIS ESTABLISHMENT CANNOT OPERATE INDEFINITELY WITHOUT A TESTED FIRE SUPPRESSION SYSTEM. IF THIS HAS NOT HAPPENED IN NEXT COUPLE OF WEEKS, ESTABLISHMENT WILL BE ORDERED TO CLOSE UNTIL THE SYSTEM HAS BEEN TESTED AND TAGGED.*****
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Install mop rack for air drying.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Portion of shed floor starting to become unstable; repair/replace where floor is sinking in.
Location: Outdoor storage
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: reach in freezer
|
02/28/2014 | Pre-Licensing Recheck |
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Hire licensed plumber to re-plumb new 3 bay, hand sink, and grease trap.
Location: Kitchen
Equipment: 3-bay
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Hire licensed plumber to re-plumb new 3 bay, hand sink, and grease trap.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide copy of Jim's certification at recheck, can also fax to 317-221-3070 or e-mail copy to jwelch@hhcorp.org
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide knob for 2nd burner of two ring.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal exhaust hood to wall with fire resistant caulk.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean all freezer and refrigerator gaskets throughout establishment
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean all freezer and refrigerator gaskets throughout establishment
Location: Outdoor storage
- Inadequate drainboard space
Inadequate drainboard space.
Correction: Provide adequate drainboard space for manual and/or mechanical warewash areas.
Comments: Replace existing 3 bay unit with one that provides sloped drainboards on both sides.
Location: Kitchen
Equipment: 3-bay
- Grease trap/location
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: Have licensed plumber re-install grease trap in a place where it is easily accessible to monitor and clean.
Location: Kitchen
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Install self closing device for restroom door.
Location: Restroom
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Plastic tub used as scoop for flour; please provide handled scoop instead to minimize contact.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: Air conditioner condensate cannot drain into food, warewashing, or hand sinks. (Mop sink or outside OK). Have licensed plumber re-direct AC condensate to approved disposal point.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Have fire suppression system tested and tagged. MUST BE DONE IN ONE WEEK. Call Courtney Gordon with fire department at 327-6097 to request inspection.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Install mop rack for air drying.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Portion of shed floor starting to become unstable; repair/replace where floor is sinking in.
Location: Outdoor storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: reach in freezer
|
02/21/2014 | Pre-Licensing Recheck |
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Hire licensed plumber to re-plumb new 3 bay, hand sink, and grease trap.
Location: Kitchen
Equipment: 3-bay
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: Hire licensed plumber to re-plumb new 3 bay, hand sink, and grease trap.
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Please provide copy of Jim's certification at recheck, can also fax to 317-221-3070 or e-mail copy to jwelch@hhcorp.org
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Provide knob for 2nd burner of two ring.
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Seal exhaust hood to wall with fire resistant caulk.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean all freezer and refrigerator gaskets throughout establishment
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean all freezer and refrigerator gaskets throughout establishment
Location: Outdoor storage
- Inadequate drainboard space
Inadequate drainboard space.
Correction: Provide adequate drainboard space for manual and/or mechanical warewash areas.
Comments: Replace existing 3 bay unit with one that provides sloped drainboards on both sides.
Location: Kitchen
Equipment: 3-bay
- Grease trap/location
Grease trap not properly located.
Correction: A grease trap shall be located to be easily accessible for cleaning.
Comments: Have licensed plumber re-install grease trap in a place where it is easily accessible to monitor and clean.
Location: Kitchen
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: Install self closing device for restroom door.
Location: Restroom
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: Plastic tub used as scoop for flour; please provide handled scoop instead to minimize contact.
- Non sewage liquid drainage
Nonsewage liquids drained in an unapproved manner.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
Comments: Air conditioner condensate cannot drain into food, warewashing, or hand sinks. (Mop sink or outside OK). Have licensed plumber re-direct AC condensate to approved disposal point.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: Have fire suppression system tested and tagged. MUST BE DONE IN ONE WEEK. Call Courtney Gordon with fire department at 327-6097 to request inspection.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: Install mop rack for air drying.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Portion of shed floor starting to become unstable; repair/replace where floor is sinking in.
Location: Outdoor storage
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Cook line
Equipment: reach in freezer
|
02/06/2014 | Pre-Licensing |
Restaurant representatives - add corrected or new information about INDY ALL NIGHT, 1324 S EAST ST, Indianapolis, IN »